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Ava Zonfrillo, the eldest daughter ofMasterChef Australia judge Jock Zonfrillo, has spoken out for the first time since his unexpected death on 30 April. The celebrity chef died suddenly at the age of 46. His death was confirmed by Network 10 on 1 May, as well as by his family, who shared a statement. Posting a series of photographs and videos of her father, Ava wrote on Instagram: “Still can’t accept that we’ll be remembering you for more time than we had you, but doesn’t mean we’ll love you any less.” The 22-year-old added: “I love you dad, always.” Her poignant post included a photograph of her as a toddler with Zonfrillo, with both wearing comedy glasses with thick black eyebrows and large plastic noses attached. Other more recent photos show her posing with her father at various events. Ava also shared two clips of Zonfrillo, with one of him blowing a kiss at the camera. Friends of the family sent Ava love and well wishes in the comments. Chef Alex Prichard wrote: “We are all here for you! Love you both.” Meanwhile, Australian designer Collette Dinnigan sent “so much love” to Ava and wine expert Samantha Payne said: “Love you dearly and will be giving you the biggest of hugs soon, my darling friend. We’ve got you.” Zonfrillo was laid to rest at a private funeral two weeks ago. The service was attended by his wife, Lauren Fried, and their four children. A select group of family and friends, some who flew to Sydney from other countries, were also in attendance. During the service, Fried said in her eulogy: “We were two halves that found each other at the exact moment in life when we were ready. “We were ready for that big love to live a life of adventure, to become parents together, to imagine extraordinary things and to actually make them happen.” The late chef, who was born in Glasgow, was found at a hotel in Melbourne on Lygon Street the day before the 2023 season of MasterChef was set to be aired. The show was postponed following news of Zonfrillo’s passing. According to Daily Mail Australia, police believe that Zonfrillo died of natural causes and nothing unusual or suspicious was discovered in the hotel room where he was found. As news of his sudden passing broke, many in the food industry paid tribute to Zonfrillo, including Jamie Oliver, Gordon Ramsay and Marco Pierre White. Pierre White praised his former apprentice chef and said: “Very few chefs have an inquisitive mind, an intellectual mind and a creative mind. That’s what makes him special, that’s what makes him rare.” Read More Jamie Oliver and Gordon Ramsay pay tribute to chef Jock Zonfrillo MasterChef Australia to return with ‘full support’ of Jock Zonfrillo’s family following his death Jamie Oliver shared selfie with late MasterChef Australia judge Jock Zonfrillo hours before his death

China’s wheat imports are booming, but one top supplier is missing out: Russia. The Asian nation is on

Rhubarb season runs from April through to the end of summer, but it’s a real treat to eat fresh before the hot weather truly arrives. In the UK, it’s best grown in the “Rhubarb Triangle” in West Yorkshire, so we asked two-starred Michelin chef Michael Wignall, who runs The Angel Inn at Hetton, for his favourite ways with the vibrant vegetable. Rhubarb cooked in foil Serves: 4 Ingredients: 400g rhubarb (washed and cut into approx 5cm batons) 5 drops of vanilla extract Zest and juice of 1 lime 100g light brown sugar Aluminum foil Method: Set an oven at 180C. Place a sheet of aluminum foil (approx size of 2 x A4 sheets) on your work top. Lay your rhubarb on one side (ensure they are laid uniform) and leave the other side empty. Mix the zest and juice of lime, vanilla extract and brown sugar together and sprinkle over the rhubarb. Fold the empty side of the foil over the rhubarb to each corner and then fold each side into towards the centre 2-3 times, to wrap the rhubarb tightly, like an envelope (the better the seal the faster the rhubarb will cook, retaining all of its lovely flavour and juices). Place the foil envelope onto a ceramic tray (this is to allow you to use the juices, should any leak out) and cook for approx 25-35 minutes. Remove from the oven, allow to cool for 5 minutes before carefully opening the bag and serve. Serving suggestions: Serve with warm ginger custard, crème fraiche or clotted cream. Or go savoury with roasted duck or chicken. Rhubarb crumble Serves: 4-6 Ingredients: For the crumble topping: 450g plain flour (sieved) 270g muscovado sugar 250g unsalted butter (diced) 170g ground almonds (replace with oats, if nut free) 60g pecan nuts (chopped fine) replaced with pumpkin seeds for nut free) Zest of 1 orange For the fruit base: 800g of rhubarb (washed and chopped into approx 3cm) 200g blueberries (adds a lovely sweetness and colour) 150g light brown sugar Method: For the crumble mixture: Rub together the flour, sugar and almonds, making sure there are no lumps in the sugar (Muscovado sugar can get quite lumpy). Then add the butter in 3 stages and rub together, until you have a breadcrumb consistency. Lastly, add the pecan nuts and stir in thoroughly. For the fruit base: Add the sugar and rhubarb to a large pan and cook on a medium heat, until the rhubarb has slightly softened. Remove from the heat and lightly stir in the blueberries. Place the mixture onto a tray to cool. Preheat an oven to 180C, divide the filling into individual heat proof ramakins or one large heat proof dish. Sprinkle with the crumble mixture (do not press down) and bake for 15-20 minutes or until golden in colour and the filling is starting to bubble at the sides. Serving suggestion: Serve with ginger custard or ice cream. Lemon and ginger posset Serves: 6 Ingredients: 500ml double cream 250ml castor sugar 4 lemons (juice and zest) If you can, source good quality lemons – leafy and unwaxed. Amalfi lemons are the best, if in season. It makes all the difference! 20g root ginger (peeled and finely grated) 2 sheets of bronzed gelatin, soaked in ice cold water Method: Place the cream, sugar and ginger in a medium sized pan and bring to the boil. Remove from the heat, add the lemon juice and then the soaked gelatin. Stir well and pass through a fine sieve, into a pouring jug. Pour into ramakins or glasses and allow to set in the fridge for 5 hours. Serve with the compote of Rhubarb and vanilla. (Recipe below) Rhubarb compote Serves: 4 Ingredients: 1kg rhubarb (leaves and base removed) 350g castor sugar 1 vanilla pod (split and seeds removed) 50ml water ½ tsp of ground ginger Method: Cut the rhubarb into approx 2cm slices, along the length of the stem. Place a wide thick bottomed pan, onto a medium heat and add the sugar, vanilla, ginger and water. Allow the mixture to dissolve. Add the chopped rhubarb, making sure it is completely coated in the sugar syrup. Cook over a medium heat, stirring often, until the rhubarb begins to break down and turns into a thick mixture (there should be no water remaining). Chef’s tip: Forced rhubarb is best for this, as there is no need to peel, you get a lovely colour. Outdoor summer rhubarb can work well but peel before cutting and cooking and replace the water with 100ml of cranberry juice. Read More Love wine but can’t afford it? Here’s how to drink luxury for less Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’ Gordon Ramsay’s coffee-spiced pork shoulder recipe Gordon Ramsay takes on Louisianian gumbo

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